Don Signature Crab - Singapore Food Guide

Portuguese Egg Tarts

A Singapore-style take on classic Portuguese egg tarts (pastéis de nata) with flaky puff pastry and caramelised custard baked at high heat for that signature blistered top.

Portuguese Egg Tarts

About this dish

Portuguese egg tarts — or pastéis de nata — are a beloved teatime treat in Singapore, found in neighbourhood bakeries, Tiong Bahru cafes and even kopitiam counters alongside kopi and kaya toast. This recipe recreates the crisp, layered puff pastry shell and the silky, slightly burnt custard centre that makes the tarts irresistible for a mid-morning snack or afternoon kopi break.

In Singapore homes these tarts are perfect for weekend baking with family, a potluck contribution for friends, or to impress guests at festive gatherings like Hari Raya open houses and family Chinese New Year spreads. The flavour profile is a gentle balance of sweet vanilla custard, a hint of lemon zest and a smoky caramelised top; texture-wise you want blazing-hot, blistered custard and pastry that flakes when you bite into it.

This version keeps the method accessible for a typical Singapore kitchen: use store-bought chilled puff pastry from NTUC FairPrice or Cold Storage to save time, and bake in a hot oven (or a pizza stone if you have one) to replicate the blistering you see in bakery tins along the CBD and in boutique bakeries. Little tweaks for a local palate — a dash of evaporated milk for creaminess or a tiny grind of cinnamon on top — are optional, so make it your own whether you're feeding kids from the heartlands or serving guests at a kopitiam-style spread.

Ingredients

  • 1 sheet (about 250 g) ready-rolled puff pastry, chilled (or 320 g block, rolled out)
  • 12 tart tins or a 12-hole muffin tin, lightly greased
  • 200 g caster sugar
  • 120 ml water
  • 250 ml whole milk
  • 60 ml evaporated milk (optional for extra creaminess)
  • 3 tbsp plain flour (about 30 g) or 2 tbsp cornstarch for a gluten-free option
  • 2 tsp vanilla extract or 1/2 vanilla pod, seeds scraped
  • 2 strips lemon zest (use organic if possible)
  • 6 large egg yolks (about 110 g), room temperature
  • 1 whole large egg (about 50 g), room temperature
  • 1 tbsp unsalted butter, cubed
  • pinch of fine sea salt
  • ground cinnamon or icing sugar, to dust (optional)
  • optional: 1 tsp dark rum or brandy for a deeper aroma (optional, omit for kids)

Step-by-Step Method

  1. 1. Prepare pastry: remove the chilled puff pastry from the fridge 15 minutes before working so it's pliable but still cold. Roll the pastry into a rectangle roughly 3 mm thick and cut into 12 circles a little larger than your tart tins. Gently press each circle into the tins to form shells with layered sides; chill in fridge while you make the custard.
  2. 2. Make a sugar syrup: in a small saucepan combine 200 g caster sugar and 120 ml water. Heat over medium until the sugar dissolves, then simmer gently for 3–4 minutes until slightly syrupy. Do not brown. Remove from heat and let cool slightly.
  3. 3. Heat milk and thicken: in a separate saucepan whisk together 250 ml whole milk, 60 ml evaporated milk (if using), and 3 tbsp plain flour (or cornstarch) until smooth. Add lemon zest and the vanilla seeds/pod. Heat over medium-low, stirring, until it just thickens and starts to steam but not boil (about 4–6 minutes). Remove vanilla pod and lemon strips.
  4. 4. Temper the eggs: lightly whisk 6 egg yolks and 1 whole egg in a bowl with a pinch of salt. Slowly pour the warm milk mixture into the eggs in a thin stream, whisking constantly to temper. Then whisk in the cooled sugar syrup and the cubed butter until smooth. Strain the custard through a fine sieve to remove any bits and ensure silky texture.
  5. 5. Preheat oven: place an oven rack in the top third of your oven and preheat to 250°C (fan oven 230°C). If you have a baking stone, preheat that too — high heat is key for blistering the top.
  6. 6. Fill and bake: pour the custard into the chilled pastry shells, filling almost to the rim. Bake on the preheated top rack for 10–15 minutes until the pastry is golden and the custard has blistered and dark spots appear on top. If your oven struggles to reach 250°C, bake at 230°C and expect a few extra minutes.
  7. 7. Watch and rotate: keep an eye on the tarts after 8 minutes — if some tops brown faster, rotate the tray for even colouring. The custard should jiggle slightly in the centre but not be runny; edges of pastry must be crisp and fully baked.
  8. 8. Cool and serve: remove tarts from tins onto a wire rack and let cool for 10 minutes. Dust with a little cinnamon or icing sugar if you like. Serve warm or at room temperature with kopi, teh, or a cold barley drink.
  9. 9. Make-ahead and storage: store cooled tarts in an airtight container in the fridge for up to 2 days. Recrisp the pastry in a 180°C oven for 5–7 minutes before serving. Tarts can be frozen unbaked in tins for up to 1 month — bake from frozen adding a few extra minutes.

Tips & Serving Ideas

  • Use ready-rolled puff pastry from NTUC FairPrice, Cold Storage or Sheng Siong for convenience — keep it cold so layers stay flaky.
  • High oven temperature gives the signature blistered top; preheat the oven fully and place the tray on the top rack or a hot baking stone.
  • Strain the custard after mixing to remove any cooked egg bits for a silky finish, as done in many bakery kitchens.
  • If you don't have 250°C capability, bake at the highest your oven can reach and watch the colour closely; a quick pass with a culinary blowtorch will add caramelised spots safely.
  • To serve later, reheat in a 170–180°C oven for 5–7 minutes to refresh the crisp pastry — microwaving makes the shell soggy.
  • Adjust sweetness for local palates: reduce sugar by 10–20 g if serving with strong kopi or for children. Add a little evaporated milk from the tin if you want an extra creamy texture.

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